Minestrone with meat

Ingredients

• 3carrots
• 2courgettes
• 3potatoes
• 2celery stalks
• 1lettuce
• 1onion
• 3tomatoes
• 300 gred pumpkin
• 100 gbeans
• 2vegetable stock cubes
• to tastesalt
• 400 gbeef for boiling (rump or chuck)
• 1carrot
• 1celery stalk
• 1small onion
• 1tomato
• to tastesalt

Instructions

1. 1

   Prepare the beef vegetables

   To make the boiled beef, clean, wash and roughly chop the carrot, celery, small onion and tomato. Put them in a pan of cold salted water and bring it to the boil over a high heat.

2. 2

   Cook the beef

   As soon as the water boils, add the beef and lower the heat. Simmer it very gently with the pan half-covered.

3. 3

   Cut the beef

   When the beef is fully cooked, lift it out of the broth and cut it into small pieces. At the same time, set a large pan of water over the heat for the minestrone.

4. 4

   Start the soup

   Add the stock cubes, chopped onion, beans and washed, chopped tomatoes to the pan. Bring to the boil. Wash and scrape the carrots, slice them thinly and add them; trim and wash the courgettes, dice them and add them too.

5. 5

   Add the potatoes

   Peel the potatoes, cut them into pieces and put them in the pan. Remove the seeds and stringy fibres from the pumpkin.

6. 6

   Prepare the pumpkin

   Cut the pumpkin into slices and remove the skin with a sharp knife. Chop it into small pieces and add them to the pan.

7. 7

   Add the celery

   Trim away the tough base and the coarsest strings from the celery stalks. Wash and slice them, then add them to the other ingredients.

8. 8

   Add the lettuce

   Trim the lettuce, removing its base and any damaged outer leaves. Wash the leaves thoroughly, slice them into thin strips and add them to the pan.

9. 9

   Simmer the soup

   Lower the heat and cook the minestrone slowly with the pan half-covered. When the vegetables are nearly cooked, remove the lid and add the beef in whole pieces or shredded, as preferred.

10. 10

    Reduce and season

    Let the soup liquid reduce over a high heat. Taste and adjust the salt just before turning off the heat.

What is minestrone with meat?

Minestrone is an Italian vegetable soup, with ingredients that vary according to the region and what is available. This version adds boiled beef to a broad mix of vegetables, making it a more substantial meal.

The beef is cooked separately first, then added to the vegetable pot near the end. That gives the soup a beefy element while letting each vegetable cook in the minestrone broth.

Nutrition and macros by portion

The nutrition label shows one serving as written: 390 calories, 31g protein, 45g carbs, 9g fat.

The potatoes, beans and vegetables provide most of the carbohydrates, while the beef supplies much of the protein. Beef and stock cubes also contribute fat and sodium, though the exact amount depends on the cut and stock cubes used. Serve with a side salad rather than extra bread to add freshness without making the meal more filling.

The two-stage cooking method

Beef broth: start the flavour base with the carrot, celery, small onion and tomato in cold salted water, then bring it to the boil before adding the beef. Keep the meat at a very gentle simmer so it cooks slowly.

Vegetable pot: prepare the minestrone separately with water, stock cubes, beans and vegetables. The method gives the beef its own cooking liquid, while the soup builds its flavour from the vegetables and stock.

Preparing the vegetables

Small cuts: cut the potatoes and pumpkin into pieces and dice the courgettes. Slicing the carrots and celery thinly helps them sit neatly among the other vegetables.

Lettuce: wash the leaves thoroughly and cut them into thin strips before adding them. They are added towards the end of the vegetable preparation, so they cook with the other soup ingredients.

When the soup is ready

Vegetables: follow the recipe's cue of cooking the minestrone slowly until the vegetables are nearly done before adding the beef. Check the pieces with a fork; they should be tender rather than falling apart.

Broth: uncover the pan at the end and let the liquid reduce over a high heat. Keep an eye on it as it thickens, and taste for salt before switching off the heat.

Adding the beef

Whole pieces: add the cooked beef in pieces if you want distinct bites in the soup. Make sure it is heated through in the simmering vegetables.

Shredded meat: pull or cut the beef into smaller strands before adding it if you prefer it distributed through the bowl. The recipe allows either approach.

Serving the minestrone

This soup has potatoes, beans and a wide range of vegetables, so it can be served as a meal on its own. Ladle it into warmed bowls while hot.

Bread: serve with crusty bread for dipping into the broth. If you want a lighter accompaniment, offer a simple green salad instead.

Recipe notes & tips

• Cut the vegetables to broadly similar sizes so they cook at a similar pace.
• Trim the celery strings before slicing for a more pleasant texture.
• Use a sharp knife to remove the pumpkin skin safely.
• Keep the beef at a very low simmer rather than boiling it vigorously.
• Add the beef when the vegetables are nearly cooked, as directed, so it does not spend too long in the soup.
• Taste before adding the final salt, since the stock cubes are already seasoned.

Variations

• Shredded beef: pull the cooked meat into strands before stirring it into the soup.
• Chunky beef: keep the cooked meat in small, distinct pieces for a heartier texture.
• Bean choice: use the beans you have available, keeping the stated 100 g quantity.
• Vegetable mix: swap one vegetable for another seasonal option while keeping the overall mix varied.
• Herb finish: add chopped parsley at the table for a fresh note.

Common mistakes to avoid

• Boiling the beef hard: keep the heat very low once it enters the water for a gentler cook.
• Adding beef too early: wait until the vegetables are nearly cooked, as the method directs.
• Leaving tough celery strings: remove the coarsest fibres before slicing.
• Cutting pumpkin with a blunt knife: use a sharp knife and stable chopping board to remove the skin.
• Over-reducing the broth: watch the pan closely during the final high-heat stage and stop when the liquid has thickened to your liking.
• Over-salting: taste the soup after the stock cubes have dissolved before adjusting the seasoning.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 3 days. Reheat gently in a saucepan until piping hot, adding a little water if the soup has thickened; the beef and vegetables may soften further on reheating.

Frequently asked questions